Veg Times -- Pad Thai

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* Exported from MasterCook *

 

Pad Thai

 

Recipe By :Vegetarian Times Low Fat & Fast Asian

Serving Size : 6 Preparation Time :0:00

Categories : Veg Times Low Fat & Fast

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces wide flat rice noodles -- soaked in water for 15 minutes

2 tablespoons rice wine

1/2 teaspoon brown sugar

2 tablespoons soy sauce

1 teaspoon tomato paste

2 teaspoons canola oil

OR vegetable oil

2 teaspoons minced garlic

1 small red chile pepper -- (seeding optional)* minced

1 medium shallot -- sliced (1/4 cup)

2 cups finely chopped broccoli florets

7 ounces firm tofu -- cut into 1/2 " cubes

1 large egg -- lightly beaten (optional)

2 cups mung bean sprouts

1/2 cup scallions -- cut into 2 " lengths

1 tablespoon finely chopped roasted peanuts

prepared Thai Chile Sauce

1 lime -- sliced into 6 wedges

 

In a large pot of boiling water, cook rice noodles until just tender, 30 seconds

to 1 minute. Drain and set aside in a colander.

In a small bowl, mix together the rice wine, sugar, soy sauce, and tomato paste.

Set aside.

In a large wok or skillet, heat the oil over medium-high heat. Add the garlic,

chili, and shallot and cook for 10 seconds. Then add the broccoli and stir-fry

until it is softened slightly, about 1 minute. Add the tofu and stir-fry 30

seconds.

If using the egg, push the vegetables to the side to make a well in the center

of the pan. Pour the egg into the well and cook until just set, then stir-fry

the vegetables into the egg.

Add the rice wine mixture, the noodles, half the spouts, and the scallions.

Cook until just heated through, about 1 minute. Turn out onto a platter and

scatter the remaining sprouts and peanuts over the top. Serve with the Thai

Chile Sauce to taste and lime wedges.

 

Cuisine:

" Thai "

 

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Per serving: 295 Calories (kcal); 5g Total Fat; (14% calories from fat); 7g

Protein; 57g Carbohydrate; 31mg Cholesterol; 379mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : *The seeds of peppers carry a lot of the " heat " . Depending on your

ability to withstand the blister, you can decide to remove the seeds or not.

Nutr. Assoc. : 26633 0 0 0 0 0 0 0 0 0 920011 0 0 0 0 904405 0 0